Vegan Sweet Potato Burrito Bowl (Printable View)
Roasted sweet potatoes, seasoned black beans, and fluffy brown rice topped with fresh avocado, corn, and zesty lime.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Burrito Bowl Base
08 - 1 cup uncooked brown rice
09 - 2 cups water
10 - 1/2 teaspoon salt
→ Black Bean Mix
11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Fresh Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup corn kernels, fresh or thawed
18 - 1 large avocado, diced
19 - 1/4 cup red onion, finely diced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges
→ Optional Garnishes
22 - Vegan sour cream or plain coconut yogurt for drizzling
23 - Hot sauce to taste
# Cooking Steps:
01 - Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper in a large bowl. Spread evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
02 - Rinse brown rice thoroughly under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 30-35 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Combine drained black beans, cumin, smoked paprika, garlic powder, salt, and pepper in a small saucepan over medium heat. Stir frequently and cook for 3-5 minutes until beans are heated through and well-coated with spices. Adjust seasoning to taste.
04 - Halve the cherry tomatoes. Dice the avocado into 1/2-inch pieces. Finely dice the red onion. Roughly chop the fresh cilantro. Cut the lime into 8 wedges for serving. Keep all prepared toppings refrigerated until assembly.
05 - Divide the cooked brown rice evenly among four serving bowls. Arrange roasted sweet potatoes, seasoned black beans, cherry tomatoes, corn, diced avocado, red onion, and cilantro in sections over the rice. Drizzle with vegan sour cream or coconut yogurt if using. Serve immediately with lime wedges and hot sauce on the side.
# Expert Tips:
01 -
- Everything comes together in under an hour with mostly hands-off cooking time
- You can prep the components ahead and assemble bowls all week for effortless lunches
- The combination of smoky roasted sweet potatoes and fresh toppings hits every craving
02 -
- Dont skip the step of flipping the sweet potatoes halfway through roasting or youll miss out on those gorgeous caramelized edges on all sides
- The lime juice matters more than you think so add a generous squeeze right before serving to brighten all the flavors
03 -
- Cut your sweet potatoes into evenly sized cubes so they roast at the same rate and you dont end up with some undercooked pieces while others are burning
- Let the roasted sweet potatoes cool for just 5 minutes before assembling so they dont make the other toppings soggy